Makes 6-8 cups
- 1/2 cup fresh strawberries
- 3 tbsp chia seeds
- 3 tbsp maple syrup
- 1 tbsp beetroot powder
- Squeeze of lime juice
- 1 cup cacao butter
- 1 cup peanut butter
- 2 tbsp brown rice syrup
- 1/4 tsp sea salt
- Firstly prepare the jelly filling by blending the strawberries, maple syrup, beetroot powder and lime into a juice.
- Place the juice in a jar, add the chia seeds and stir well. Let the mixture sit in the fridge for at least 30 minutes (ideally an hour or so).
- Remove the mixture from the fridge and place back in your blender on high speed until completely smooth (about 5 minutes or so). The chia seeds should not be visible and should be completely incorporated to forming a thick, shiny jelly.
- Set the jelly aside in the fridge.
- For the fudge you can either make one big block of fudge, or use individual bun cases (silicone cases work best).
- Begin preparing the fudge by sitting a large bowl with the cacao butter in it on top of a saucepan with simmering water. You should never apply direct heat to the bowl.
- Once melted remove from the heat and add the remaining ingredients.
- Pour half of the mixture into the bun cases. Place the remaining fudge back over the simmering water to prevent it from hardening.
- Put the bun cases in the freezer for 5 minutes to set the bottom layer.
- Remove from the freezer and add a tbsp of the strawberry jelly on top of each bun case.
- Evenly distribute the remaining fudge on top of each bun case.
- Set in the freezer for 2 hours.
- These fudge cups can be stored in an airtight container in the fridge for up to a week, or in the freezer for longer.